We had two corgis and my wife made all their meals by hand. Part of their diet was apples, but we found one of the corgis would almost always eat around the apple (usually just a cheap red apple) pieces and leave them for the other dog. Then one time Granny Smith apples were cheaper at the grocery store so that is what we purchased and provided. He ate them up!
Turns out the dog just didn't like the sweeter apples and wanted the tart tang of a good Granny Smith.
Great to see this as the top comment!
Granny Smith 53
Either I have never had a good apple or there is something off with this list and the reviews. Could it be they are using imported or out of season apples?
This list is pretty much the apples I have access to locally and they are all perceivably better than some of the international variety that are ranked higher on that website.
The comment section for Cortland is savage and honestly I agree with a lot of it.
This site has a comedy bend but with all the interest I'd love to see it embrace a rotten tomatoes kind of style (the critics vs. the masses).
Actually powerful people don’t go around saying how powerful and important they are. They don’t need to.
now the darlings are, apparently, pink lady and honeycrisp, which are both excellent apples.
Seriously though, who rates Braeburn at 73 and Cortland at 24? They’re really not that different if you get them fresh.
It sounds like they found their test Cortlands in a wet bag behind a dumpster.
I'll pick a Granny Smith any day over any red apple, the authors of this "ranking" appear quite arrogant in their pretentiousness.
Then again, I eat lemons whole so what do I know.
“Granny Smith apple”
“Oh boy... Alright you just made a mistake”
All 3 of my dogs love love love bananas. To the point where they can be dead asleep and they wake up from the sound of peeling the banana. My guess is they all would have preferred the sweeter apples over the tart ones.
Even on her deathbed, literal hours before crossing the bridge, she still managed a little.
(Wow, I’m 45, it’s been nearly 5 years and I suddenly started crying after writing that. Goddamn I miss that dog. RIP Lucy.)
(I defensively stated rescue as I’m often assailed with ‘pugs should not exist’ replies. I tend to agree. But they do. So let’s give them the best lives possible and pressure breeders not guardians. Guardian instead of owner. I don’t want to own a sentient being. Semantics maybe but language changes attitudes and you all let that 02022 is the year guy do his schtick!)
Not too dissimilar to me, though I don't often go breed specific but age. I've foster failed a few dogs in the last 6-7 years. I lost my recent foster fail Buster on the 2nd of November and I only got him back from the crematorium yesterday.
It's been a rough few weeks, this home has only ever been a home with Buster in it and it's been dreadfully empty with his passing. I cry every day I see something that reminds me of him.
Baby gates that stop him going up and down stairs because of his arthritis. His dog beds in each room which he would follow us when my partner and I worked from home. Food bowls. His blankets to keep him old bones warm. Coming home or getting out of bed and him not being there to howl at me. It's truly dreadful.
Buster was 14.5 years old when he passed and was 12 yo when I adopted him. I didn't believe his age when I adopted him. He was a Husky X Boxer so I could only imagine what he was like as a puppy considering his appetite for movement at 12 yo when he was effectively 100+ in human years.
Some pictures of Buster: https://imgur.com/gallery/WtLy4ZN/comment/2279131045
I want to wait a while before fostering or adopting again but... I'm getting warn down by all the dogs that are needing a home from the groups I volunteer and donate to. I'm doom scrolling dogs in need daily.
My heart goes out to you.
I know exactly how you feel my only advice is to do your best to let those feelings come. Wallow a little. Feel and experience your grief.
Locking it away doesn’t work and the tears will become fond smiles in time.
Wishing you peace.
I've often wondered what makes our bonds with dogs so tight. I often joke with my partner that I wish she looked at me like one of our dogs does.
It's a reminder to show the people and animals around you how much you care about them everyday.
When you're ready, the next dog that finds you will be lucky find a person who cares so much.
I'm only familiar with several of the varieties on this page, but I definitely agree with the rankings. We used to buy Gala, Fuji or Juici, since there were the cheapest at the store and we didn't know better, but once we tried Honeycrisp we never went back. (Cosmic Crisp also ok but not as good. I'd also rank Envy a bit lower.)
Also, best cider I've had is from Honeycrisp apples.
Red/Golden Delicious are tasteless garbage. Granny Smith is ok for particular dishes so I'd probably rank it a bit higher.
I don't care for Honeycrisp at all, fresh or not. Too high of a sugar to acid balance. I prefer my apples with a bit of a tang. Cosmic crisp can be great. For the more common apples, I really like Empire and Pink Lady (Cripp's Pink) as well.
I don't agree with any of this guy's ratings at all, he seems to only like the really sweet apples.
I hadn't thought such a thing was possible till now.
I love the Arkansas Blacks, but they wouldn’t be everyone’s cup of tea.
1) Most of the Honeycrisp varietals that make it to market are good (Wild Twist and Cosmic Crisp being our favorites), but…
2) The time of year makes a HUGE difference. It seems obvious when I say it, but different varietals from different farms are best in different weeks. Honeycrisp has an advantage here because it has so many growers that someone is keeping a batch in good condition for practically every week of the year.
3) You have to go by the apples in your local market. Lists like these are hard to use because there are many more apples on it than you have available to choose from - most grocery stores only stock 3-10 varieties depending on time of year
4) Your use case is critical. Obviously baking a pie requires a different apples from eating, but even if you are just eating the apples raw there are differences. Some apples beat others in texture when cut up, but have the wrong density to eat by biting down on the apple
After all our testing, we mostly went back to Honeycrisp because it’s so reliable.
He immediately pulled out an organic apple (fuji if I recall correctly) and the same type, but non-organic. He cut out a slice of each apple and let me taste it.
The organic apple had significantly better flavor.
He explained that the drawback was that the organic apples would go bad quickly so you should only buy what you need, and eat them promptly.
What are you concluding from that? You can get the same apple 1 week apart and have a significantly different experience.
Or you could get the same apple at the same time from different batches and have a significant difference.
Or you could get two apples from the same batch at the same time and they could vary a lot.
This actually leads to a schism in European/American bartending. Europe juices their citrus a la minute, so the juice has no time to oxidize, making the acid component punchier. American bars pre-juice before service, and it has time to mellow out a little.
Someone (Dave Arnold maybe) ran a blind taste test with bartenders from Europe and America and found that the their preferences lined up with the customs in their country.
Personally I follow the Europeans. Not because I like it better, but because I don’t have the kind of foresight to juice hours before I’m making drinks :-)
Organic apples are not coated with wax, so they taste better, but will dry up faster.
I slice lots of apples to share with my kid and there is such an unexpected difference depending on the variety we buy. Some apples really benefit from being cut into wedges!
Exactly. Don't expect to get a good apple in March. Eat something else instead.
There is no such thing as a fresh apple in retail. They are all picked just before they are ripe and stored in massive cold storage rooms with all the oxygen pumped out. Apples can spend up to two year in storage, and the best tasting sweetest apples are often the ones that have been stored the longest because they form more sugars.
Your entire concept of when an apple is good or not boils down to the time between when the ethylene is pumped into the room to start ripening to when you put it in your mouth.
The sweetest apples you're talking about are probably the mealy ones folks are complaining about (although some varieties are more prone to becoming mealy than others).
The window for pretty much all apples is a few weeks. That is exactly why they all go to cold storage. If the growers don't pack them directly into storage the brokers and wholesalers will. Apples are worth more in the off season.
Unless you are shopping at a farmers market or a roadside stand, they have spent some time in a CA room.
> The sweetest apples you're talking about are probably the mealy ones folks are complaining about
Mealy apples are caused by the cell walls breaking down. The most common cause is refrigeration after they have been chemically ripened. Either spending too much time in the refrigerated grocery logistics chain or in your refrigerator at home.
We often experiment between organic and nonorganic apples, and in my experience, it seems like the organic apples are way more prone to being mealy, suggesting that it’s not (in this case) what you’re describing.
According to https://extension.umd.edu/resource/keeping-it-cool-cold-stor... the maximum is 6 months, while some apples can handle only 1-2 months.
According to https://pubs.acs.org/doi/abs/10.1021/bk-2007-0956.ch020?cook... the antioxidant activity in apples gradually drops off after three months of storage in the cold. An apple stored for nearly a year will have almost no antioxidants remaining in it whatsoever.
This definitely fits with my experience that apples bought just before the seasons starts (so 11 months in storage) are not worth eating; and the best apples are the ones picked straight from the tree.
I have some hope that the newer trademarked varieties will be able to/choose to control for growing conditions so that they are more consistent.
Well Brian, if you're reading this, then know that at this present juncture I fear your taste is quite awful. You are contributing to the infantilisation of flavour preferences by ranking such sweet varieties so highly. I bid you humble yourself by exploring some real vintage apples for a year, and report back advocating for those. Then book a trip to Wales and work in the cider and perry orchards. Then climb a high mountain. Then you must go to Kazakhstan and try all the OG varieties there, eating them from the ground like the bears that did so since time immemorial. Then when you are forty seven years old, you must sell all your possessions and buy a big field to be in for a while before planting there an orchard and rearing young bears. Then you must retail those apples from a roadside packing shed for forty years. Only after you have done at least one of these things may you write about apples on the internet.
Also, the descriptions show that the majority of what they've tasted were probably out of season, not ripe or overripe, and likely shipped a long distance. You might as well rank US pizza shops but only tasting them at home, delivered... even if they're across the country.
I wouldn't be surprised if this was a shill either for the people who own the honeycrisp patents, or someone who's licensed the breed and grows a lot of them.
Just like any other produce, the best variety depends on culinary context, season, setting, and geographic location. I've had about a dozen and a half varieties of apples fresh off the tree and there's more good/bad variance between individual apples than there is between varietals. The only ones I consistently dislike are the delicious varieties. Pulling a fresh, bright red McIntosh off of the tree in early October is an experience that rarely disappoints.
The new proprietary apples are designed to be extremely commercially useful-- essentially a replacement for the more opinionated and less pleasant red delicious-- and they succeeded. They will be "pleasant" and very sweet for more than 6 months in refrigeration without atmosphere modification, but even right off the tree, they're not really different than they are in month 7. Sweet. No real character. They're also living material that was initially patented, which is automatically a black mark in my book. That anybody would be sued for patent infringement by putting a seed in the ground and growing it is pretty fucked up.
If you only have one Honeycrisp after years of eating Fujis and Galas it will hit you like a ton of bricks with how good it is compared to what you've been eating. You might even wonder why you would bother to get anything else. But it's soo saccharine, so uniformly "good" that it gets old fast IMO. Hard to explain, but sometimes I'd rather have something that tastes more like a good old fashioned apple and less like apple juice in apple form.
Growing up in New England, I always thought Washington's much-touted apples were shit until I had one on the west coast. They're just as good as ours, but out here we only get the ones that were intended for shipping, and they'll always be vastly inferior. The reverse is true, also.
> Brian Frange is a comedian and writer who has been yelling about apples for years. [...] Brian is not in the pocket of big apple and all reviews are inarguably accurate and not corrupted by corporate influence.
There are days when I want a sweet, crisp apple, and there are days I have a serious hankering for a good ol' granny smith.
Even the classic Red Delicious - which gets a really tarnished name in current pop culture is actually a damn good apple... soft, slightly chewy, sweet - but not too sweet, a little hint of bitter in the skin - it's just a different experience than the super sweet, juicy apples that start to just taste like apple juice.
Then again - I really like apples, and I'm vaguely suspicious that the site maker just likes sugar water.
You are right about the flavor profile - but Red Delicious gets its bad rap from being mealy.
Now that might be due to historical transport and storage practices during the era when Red Delicious reigned supreme, in which case it is indeed a bad rap. But for me crispness is king and I remember eating mealy red delicious apples at school lunch and hating them. I had no problems with the apples my mother bought which were all sorts of non-Red-Delicious varities.
Once you've bought grocery in a store, you're not going to return it if it's so-so but not outright dangerously rotten. And your choice of large stores nearby is limited, so you're not going to stop going to that store.
I also really like HoneyCrisp but I would rate it in the 70s, not the 90s.
Fresh, these are superb. After a week on a shelf, they get soft and a bit bland.
Nor are Golden Delicious' green, so I guess they do mean Granny Smith
I agree with the assessment of Red Delicious - it's just garbage. Being fed them as a kid put me off apples for years. I don't mind the taste of them when cooked or something, but the floury nature of them when eaten fresh is just horrible.
I'd be interested in what you think of Jazz apples? To me they are somewhat similar to Red Delicious in taste but the crispness (is there a more crisp apple? I don't think so) makes them a much better experience.
It doesn't go bad quickly, but it certainly loses a lot of its luster very quickly off the tree. It gets progressively more mealy the longer it's been stored.
Which... is the second point - older Red Delicious don't make great hand eating apples because they've lost the texture appeal, but they make a really important part of things like apple tarts or pies. I certainly wouldn't recommend only a red delicious pie - since you basically end up with mush, but they really help hold together a pie when mixed in with other apples. I personally love a pie with 1 red delicious, 1 granny smith, and then 4 filler apples (honey crisp is easy to find and tasty - but I actually prefer Rome, since they're not as sweet).
Cut the Red Delicious and Granny Smith up more finely than the other 4, so they mix in well. A lot of recipes say things like "no mushy pies!" but that's not really right - what they mean is that the whole pie shouldn't just be mush, but having a little mush in there is critical - otherwise you end up with apple bricks between layers of pie crust, and it's just really lackluster. That Red Delicious in there is going to help soak up some of the water coming out of the other apples, and give a nice contrast to the firmness/tartness from the granny smith. Then the filler apples are there for sweetness/apple flavor.
Long story short - I've talked myself into making another apple pie this weekend...
The top varieties listed here are indeed good but I quickly come to find their sweetness cloying. Meanwhile I'll eat a 5 lb bag of good Granny Smiths in a week.
Which brings us to another important point about apples. They have to be in season. If you get off-season Grannies from Chile, you're in for a leathery/papery-skinned, mealy disappointment.
Peak Granny season in the US is early/mid-fall, aka right now.
It's never that crisp in the US.
I don't know why they rank Cosmic Crisp so low. I rank it neck and neck with SweeTango.
(Obviously I'm a Fuji apple lover :-) )
I also like Gala which this site ranks as "mediocre". It seems like the author just likes super sweet, crisp apples.
We can get cosmic crisps here year round, but they're usually out of season as a result. One of the good things about cosmic crisp is they don't really go super bad out of season, just almost-good.
I will have them all day if only they weren't so expensive.
I think taste may vary so that list is based on that person's opinion and taste-buds.
I pair it with some cheddar cheese.
Another good pairing with cheddar cheese is Mcintosh. When they're in season, they're great.
Lately I haven't been able to find mcintosh apples in the store (or if I did, they're mushy and gross). I suspect that's the case with a lot of these apples. The Mcintosh apples I got in Connecticut were great, but here in Texas they are trash.
However, you mentioned the pairing and combinational use of the GS, which is where it shines. Granny Smith is meant to be dipped, diced, baked, smothered, cheesed, etc. The GS goes way up in rankings, when you pair it with other foods.
I think that's why GS is low on the rankings. It's probably getting a bit harsh of a review on that site, I grant you, but again I don't think it holds up as a standalone apple quite the same as others.
>Oh how the mighty have fallen! Believe it or not, the coffee grinds in a leather glove known as “The Red Delicious Apple” was once a robust firebrand credited with reinventing the apple from mere cider-fruit into a full-fledged lunch-worthy sidepiece. It even won the Stark Brothers apple contest in 1894. Likely your great-grandma’s favorite apple, this once flavorful Prometheus has been mass-produced into desolation.
> Nowadays, you can find this thick-skinned, flavorless, mealy imposter unwashed in a dirty wicker basket on the floor of a convenience store. What a sad state of affairs. It’s time to hang them up old man, your time has passed.
> [...] with our collective distaste for the Red Delicious fully realized, this ill-fated adopted brother may as well be called the “Golden Bin Laden.”
I suppose I don’t disagree with a lot of elements in the general order ranking, but listing the honeycrisp as a 90-point apple and the GD at 33 seems…extreme.
(And I fully realize the absurdity in calling an online ranking of apples “extreme”)
I love apples, but since finding this out, I try to avoid eating them out of season.
This article fails to mention DPA, but is interesting nonetheless!
Sorry, I just hate the world we’ve built. I would so much rather live in a world where my apples are not poison but only are around during the fall.
But, capital return requirements and the remorseless scythe of competition exist, so instead we get poison apples available year round.
1. If you’re judging an apple by its year round availability (as the site creator does), then you’ve basically admitted that you’re only randomly running into apples that are at their best. Some apples are amazing at their peak, but very mediocre when not at their peak.
2. As others have mentioned, there are many variables that influence the texture, taste, and appearance of an apple. If you live far away from where the apples are grown, you will mostly see either the negative side of these variables or the downsides introduced by breeding that allow these apples to get to your market. We don’t even know the geographic base(s) of the author.
I really appreciate the author’s effort, but the execution and/or presentation needs a lot of work.
I’m sure that a tour of orchards that are far from where the author lives would have him rethinking many of his rankings.
I agree! For example, a lot of their complaint about Cosmic Crisp is the marketing campaign around it. Like, buddy, that apple tree didn’t design stickers or write press releases. It makes no sense to penalize the apple itself for that.
> 44 apple growers… are members of “Next Big Thing, A Growers’ Cooperative” (NBT)… across the United States and Canada. Their ranks include both small and large producers…
> NBT was the brainchild of Minnesota apple grower Dennis Courtier, owner of Pepin Heights Orchards Inc. While Minnesota is a small player in the U.S. apple industry, ranked 20 out of 29 commercially producing states in 2014, Courtier is well known in the industry for new variety innovation. He was one of the first commercial producers to grow and market Honeycrisp apples in the 1990s. Honeycrisp — a “fruit phenomenon” produced by the University of Minnesota’s (UMN) apple-breeding program — has turned the apple category on its head. By 2014, it had rocketed to become the No. 6 apple variety in the United States, based on production.
> Honeycrisp saved [Courtier’s] orchards, but soon it was being grown in geography it wasn’t suited to, and, arguably, being overgrown. The university had released it as an “open variety” — meaning that after paying a small royalty to a variety’s developer, any grower can buy Honeycrisp trees and sell the fruit as they wish.
> If apple growers were to be financially healthy in the long term, Courtier felt that apple production and marketing would have to change.
There is also this description about one of the co-op members (which may explain why other commenters have different opinions about Red Delicious)…
> The Clarks watched the decline of the Red Delicious (Reds) variety from a front-row seat. Chelan was historically known for producing prime-quality Reds. Then the variety was “bred to grow red” in parts of the state that weren’t good “terroir” (or growing territory) for it. That fruit didn’t taste as good or store as well.
> The variety’s popularity with consumers fell far and fast…
> “As consumers ourselves, we know that if we consumers don’t get a good apple, we don’t come back for a while,” says Bill Clark. “NBT is managing who grows an apple, where it grows, what the eating experience is. That’s paramount to the variety’s sustainability
That is some Monsanto bullshit wrapped up in a quirky "small growers" story.
Nobody "owns" living organisms.
On the other hand, if you're at an apple orchard and deciding what to pick to eat right now, this is not the list for you. A Cortland, McIntosh, or Macoun right off the tree easily beats a Honey/Cosmic/etc crisp.
I love fresh Empire apples, but give them two weeks and they go from highly crisp to mealy. It's always a gamble even at the farmstand which one I'm going to get.
Can't seem to find anywhere to order them shipped though.
Also, red delicious _used_ to be, well, delicious. But selective breeding made them taste terrible: https://en.m.wikipedia.org/wiki/Red_Delicious
Wonder if the same will happen to other popular varieties, or if apple growers know better now.
There's no accounting for taste. Grany Smith is my favourite eating apple.
Preference for consistency is also very subjective - gala apples while "mediocre" were preferred by my kids as they're "softer" when slightly overripe, better for smaller younger mouths.
I like the website https://www.orangepippin.com/varieties/apples/ambrosia instead.
Is this a joke?
I had one for the first time from our local co-op. It was definitely firmer than any other apple I’ve had but I wouldn’t call it “teeth-shattering” by any means.
Oh, but the flavor. Exquisite. Floral, fragrant. Tasted half like a really good apple, half like a perfectly ripe Bosc pear.
Do yourself a favor and find a ripe Arkansas Black apple. Best apple I ever had.
Almata, Arkansas Black, Hudson’s Golden Gem, Keepsake, Northern Spy, Pipsqueak, Ribston Pippin, Roxbury Russet, St. Edmund’s Russet, Trailman, Wickson
The only one this site had was Arkansas Black, which is very mild right off the tree but sweetens in storage. They hated it. I wonder if they ate it off the tree.
So it’s war then.
McIntosh are very difficult to keep properly, with age they will become mealy and bland. Same with many of its descendants, like Cortland.
If you get to them within two weeks of being picked, they're delicious.
Red delicious in the bottom 10.
This also reminds me of a side project blog I built years ago where I’d review and rank chips (potato/tortilla/other).
Was a fun creative outlet for a while but life got too busy. I hope to pick it back up some day.
Nowadays, I write beer (and sometimes wine) reviews in a similar matter. I would never post them on untappd or elsewhere because the thought of someone who brewed the beer actually stumbling across something so self-indulgent makes me uneasy, but I have found it to be a fun, low-stakes creative outlet (even if my wife dislikes me writing notes while we're out)
Also James Grieve, and Cox's Orange are great.
Personally I stopped touching any supermarket apples, they're all bland. I have a market in front of my house and my parents have trees in the garden, and there's nothing better.
Really speaks to what we're losing as a result of industrialized agriculture. Not saying it's not worth it in order to feed billions, that point can be made, but still...
The absolute best apples I've ever had were pick-ur-own at a well-regarded apple orchard in Connecticut. I believe they are McIntosh although it could also be macoun. Every apple is crisp (not mealy), sweet and tart, with a thin skin and lots of flesh.
The big disappointment for me was moving to california, in an area without pick-your-own. How do I put it? The vast majority of apples in supermarkets here are abysmal. The granny smiths were often mealy and not tart at all! It wasn't until I went to a boutique grocery (Monterey Market in Berkeley) that I finally tasted apples in the same category as the ones I grew up with.
Reading the descriptions on this site, I don't really recognize their descriptions. Mcintosh has a thick skin? Ummmm.
The varieties of apples best eaten fresh at the orchard differ from the best orchard varieties to save at home, and those are in turn different from the varieties used in general commerce, which are chosen for survival, not taste.
And, pie apples are not eating apples, nor are they cider apples.
The rating listing is laughable.
And here I thought I just didn't like apples (California resident). Will need to expand my geographic apple boundaries.
(Incidentally Monterey Market has quite a better mushroom aisle than Berkeley Bowl..)
That gives a totally different meaning though
Clearly flawed site is clearly flawed.
Arkansas Black Apple
This teeth-shattering oddity, boasting a deep red hue that’ll make a dark cherry look like a fluorescent glow stick, will destroy your helpless mouth with every unfortunate bite. A ten out of ten on the Mohs Hardness Scale, this apple would perform admirably as a drill tip in a diamond mine. While true the hardness marginally decreases if left in your refrigerator for a full year, those patient enough to plan lunch into the next decade will be sorely disappointed with a thick-skinned carbuncle that tastes and feels like an uncooked russet potato. Truly despicable.
Growing up, I really liked Winesaps from a local orchard, but those were rated "Horse Food" on this list. To each their own, I guess.
Honey Crisp is similar and generally my consolation buy as it's far more common to find.
(Newtown Pippin Apple Review)
Honestly, I don't think I can trust anything else on the site because of this review, unless it's completely meant to be some sort of joke...
I was at an apple orchard a few years ago and encountered an awesome apple, enquired as to what was planted on that row and it was Golden Delicious. I triple-checked because it was a completely different taste than I expected.
It would seem that taste doesn't keep once the apple is picked and it becomes bland over time.
With the advent of the shipping container, of course, they are now bred primarily for toughness (low bruising), visual appeal, tolerance of long storage without losing visual appeal, and a short picking season. Taste and texture are minor attributes. Visual appeal means a waxy tough skin and size, mainly. The Granny Smith and Red Delicious being the archetypes.
When I was growing up, in autumn we used to get (by rail, from the grower, 200 miles away) a case of Cox's Orange Pippin for eating, and another two of another apple the name of which I can't remember for cooking. The Envy, Smitten, and Sweetango come closest to the Cox's Orange as I remember it, although that had a hint of a winy taste to it.
If you have room for an apple tree or two, there are many heirloom varieties out there that were bred for taste and texture, not for shipping, storage, and display.
ETA: The ratings are pure opinion, based on what is available at the author's location, the author's preferences, and undefined attributes. What does "skin" mean as a quantitative measure? And why is "branding" a factor at all?
About 20 years ago I was visiting a friend in south eastern Indian. While buying groceries at a local chain there was a chatty old lady in the apple section who exclaimed that some breed of apple was available and that you didn't see them often any more and they made the best apple sauce.
Intrigued I bought some even though I had no plan to make apple sauce and threw them in a pot like she instructed, they turned into a perfectly sweet and flavorful sauce with no intervention at all.
It was almost a shame to add cinnamon they were so good.
I tried an uncooked slice and it was the mealiest garbage I've ever tried but as a sauce it was the platonic ideal of an applesauce. I wish I could remember the variety.
Totally agree on Pink Lady, just a wonderful apple all around.
My only beef with them is that they are too big. One cosmic is practically 2 meals.
Turned out, I just don't like the CC at all. It's too sweet? And the sweetness is syrupy almost. And I miss the tartness of the HC, I guess.
Cool looking apple, with all the stars on it and all, but I actually think the ranking places it just right. e.g. in "The Most Overhyped Apple of All Time" category.
It would be great to have something like this for movies, since IMDB and RT are not serious ratings (MetaCritic is a bit closer, I suppose).
"Nowadays, you can find this thick-skinned, flavorless, mealy imposter unwashed in a dirty wicker basket on the floor of a convenience store. What a sad state of affairs. It’s time to hang them up old man, your time has passed."
And he doesn't even mention the Gravenstein apple, which made Sebastopol, CA famous?!
Actually, looking at the comments (https://applerankings.com/cameo-apple-review/), I'm not the only one who thinks they're a great pick.
The apple tree in question can be grafted with a branch of Cameo, or several.
We bought a 1870s farmhouse and found some really good Red Delicious left buried about 2 feet deep in the year round 56-degree bacteria-less soil in the basement after the 13 years of ownership. Quite crispy but mealy too, surprisingly.
I don't know why this one is missing, yet there are dozens of varieties I've never heard of.
> "The general public usually doesn’t have access to an apple fresh off the tree in a cold orchard. My rankings must reflect what is available to regular folks."
In Ontario, this apple is only available for a few weeks in the fall because it ages and travels poorly. At least they have the proper opinion about the Granny Smith ...
Otherwise I love this and makes me really want to try a SweeTango!!
For fresh fruit, there is nothing better than shopping local.
Also I like the mild clickbait. By making apple the first word, I assumed they meant Apple Inc.
There used to be more than the current 7500 cultivars. Many went extinct. There are groups that scour abandoned homesteads looking for surviving trees of lost varieties.
One reason there are so many is that apple trees are readily planted, but each new tree produces a completely different variety of fruit. Rule of thumb is that 1% of trees produce something edible, 0.1% something good, and 0.01% something commercializable.
For this reason, almost all apples you eat come from clones. (As they have been for 100's-1000's of years.)
Now we have more choices, which is good because apples are a species that produce offspring that is frequently quite different than the parents. Meaning every single one of those supermarket apples is the product of a long dead tree being propagated.
Though, there should be different rankings for what use the Apple is being put to. You want different varieties depending if you are using it to make applesauce, eating it plain, making a pie, etc.
Except for red delicious. It is the absolute worst and has no uses. Such a mealy Apple.
baking an apple pie the apples need different characteristics than apples that taste sweet when you eat them.
Also, I was at a farmer's market and they had other characteristics
like "baking, snacking, salads, freezes well" and more I can't remember.
Low rated Cripps Pink and high rated Pink Lady? Isn’t it the same cultivar, just Pink Lady is trademarked?
i have no clue why anyone would buy a red delicious apple. Their review is pretty funny.
The mealier, the better.
Maybe I'm just weird.
1) Granny Smith apples are quite nice.
2) Generally you should be suspicious of "good" fruits as these are the varieties that have been the most intensively bred/engineered and grown.
3) This list is so incomplete- where are all the Scandinavian apples?!?
About half of the apples on this list are ones I recognize as being generally available in the US, depending on the time of year, but I'm not sure how the others were chosen.
Also, America is missing out on Cox’s Orange Pippins. I miss them so much.
I may have misunderstood
"After the initial one hundred point evaluation is calculated several additional factors are considered which may add or subtract points. These include: Lineage, History, Sustainability, Uniqueness, Longevity, and Alternative Uses (cider, applesauce, baking)."
Also, not a single green or yellow apple over 80.
By the way, are description there GPT-generated?
Unripened ones contain urushiol just as raw cashew nuts, raw pistachios, and poison oak do. I can't believe health and wellness sites seriously suggest eating raw, unripe mangoes.
Long live honeycrisp!
Makes me suspicious of the author. A fresh macoun will make you question everything you know about apples.
Good to see they've got Cosmic Crisp properly described.
Check Elementor's page builder responsiveness
couldn't agree more for red delicious. tastes like styrofoam.
But then, all the top ones he selected are reds, so yeah...
What I've found is a much better predictor of a good apple is freshness. An appple straight off the tree is going to be excellent, but a local apple in season will be just as good. Find out what the apple seasons are in your location, and just buy the fruit that's fresh.
I've never had much luck buying imported apples from New Zealand or anywhere in the southern hemisphere, and varieties suitable for long storage may look good but won't taste it once they come out of the storage bin. So I now only buy apples for about 7 months of the year, when they're actually good. There are lots of other fruit for the rest of the year, and it's such a treat when they come back in season again.
The best apple is the cheapest one. Best is free.
Red Delicious apples are regarded as some of the best apples on the planet by most people, the SV and NYC types hate on them because poor people like them.
Pink Lady's are great
Look at the review for the arkansas black apple, it's hilarious.
> This teeth-shattering oddity, boasting a deep red hue that’ll make a dark cherry look like a fluorescent glow stick, will destroy your helpless mouth with every unfortunate bite. A ten out of ten on the Mohs Hardness Scale, this apple would perform admirably as a drill tip in a diamond mine. While true the hardness marginally decreases if left in your refrigerator for a full year, those patient enough to plan lunch into the next decade will be sorely disappointed with a thick-skinned carbuncle that tastes and feels like an uncooked russet potato. Truly despicable.
Newton Pippin Apples
"Long Island's Sand Filled Condom"
Poland is the 3rd most apple producing country in the world (behind US and China) . It has probably the highest apple per capita count and I cannot even find basic varieties that Poland offers in this search engine - Ligol, Antonówka (Antonovka) .
But I did not know Poland was big in apples. Interesting.
I noticed the strong regional variances in Apple availability ever since moving to Canada.
I have had a very hard time finding an apple that works well for baking, as Boskoop Apples aren't a thing here.
Unless you specify, I might assume you're Asian.
(most probably they'd speak English too. I'm gonna say because I think you'd be concerned)
The country of origin doesn't determine the quantity of people using it.
"First!" usually trumps quantity.
I am pretty sure 90% of sites visited by Chinese citizens to be hosted in, and tailored towards China.
Also it's not just the Internet being US centric. It's American people being US centric in general, and thus on the Internet make it seem like only US exists. It's more cultural than you think it is.
In my opinion it seems to reflect an expectation in culture in general. Most movies filmed in Canada do not actually depict Canada. I lived in Toronto for a while where there are almost as many NYPD cruisers as there are TPS cruisers and as many Yellow Cabs as there are Beck Taxis. International YouTubers translating things into Imperial Units and US Dollars in videos is another often seen accommodation to this.
America just tends to be particularly prolific in producing online content. No, I'm not claiming this as a statistical fact, but I am claiming that's the impression day in an day out so might as well assume as much...
(Dis)claimer: I'm not American
You might disagree and think I'm wrong. Fine. But there's no need to cry wolf because I said US culture is quite insular. Geez.
It loses the most points on its "density." Can't say I've ever eaten a granny smith and thought "I enjoy this taste, but I sure wish I could change the density."
Taste is subjective. Any ranking system for taste is just popularity with extra steps.
Good tastes exists. OP just has bad taste (in apples).
For someone who understands subjectivity, this is an awfully objective statement :)
And my girlfriend swears by Macintosh apples.
I am also sad to see the limited number of cultivars. The world doesn't begin and end with North America. Have a Papirovka/White Transparent or an Antonovka some time.
How DARE you.
Hrmph! : )
Though it's fun to read his reviews even where they're wrong, so there's that.
> This sand-filled condom from Long Island was choked down in the 1750s by the likes of Thomas Jefferson at Monticello, George Washington at Mount Vernon, and Benjamin Franklin as he declared it his favorite apple. Perhaps the Newtown Pippin was once a great apple whose quality has degraded over the centuries like the crumbling democracy the Founding Fathers established. Or perhaps, after decades of eating pigeon pie and squirrel meat, these wooden-toothed slave owners’ tastebuds are not to be trusted. Either way, in today’s world, aside from being excellent for apple cider production, the Newtown Pippin is a tasteless hunk of malformed donkey shit that should’ve been abolished during the reign of King George III
PS: I hate the internet being monetization of cattle vs discovery of wild and unclassified species in the woods.
Definitive, eh? Qualifiers like this are amusing, as they're generally self-proclaimed.
However, having a domain like applerankings.com, as well as a comprehensive, in-depth and entertaining library of apple reviews, definitely helps make the case.
What other heuristics have you seen out there that help make a self-proclaimed "definitive source" become an indisputable one?
Edit: looks like the site came online last year with that same claim, so time is not in their corner.
I was prepared to agree with you on pretty much any apple except red delicious. They are absolutely disgusting and leave no room for preference or taste. They're flavorless and mealy. I wouldn't give one to my worst enemy.
You're allowed to be that one person that them, I like things that nobody else likes too but I'm not stupid enough to serve them to others.
perhaps not during a global food crisis, from a first-world (obese) nation, which is seeing some fruits and vegetables tripling in price
Famously reviled by whom? Could this be selection bias at play? I personally have never met a real-world person who disliked them as singularly as Internet hipsters do. Opinions range from "my fav" to "not my fav".
>You're allowed to be that one person that them
Ah, I've got my work cut out for me*, visiting every single grocery store and buying up their most abundant supply of apples. Surely they cannot be ordering them due to popularity.
* (Red delicious is not even my favourite, just a regular apple).